GRILLED SHELL STEAKS WITH SOY SAUCE AND RICE WINE MARINADE AND SHIITAKE MUSHROOMS (for four)
For the marinade:
2-1/2 tablespoons soy sauce
1-1/2 tablespoons Chinese rice wine or sake
1 tablespoon sugar
For the steak and mushrooms:
two 2 pound shell steaks, about 1-1/2 inches thick, trimmed
3 tablespoons safflower or corn oil
1 pound fresh shiitake mushrooms, stems discarded and caps sliced thin
12 garlic cloves, flattened with the side of a cleaver and sliced thin
½ cup chicken broth
2 tablespoons Chinese rice wine or sake
1 tablespoon soy sauce
watercress sprigs for garnish
- Make the marinade. In a small bowl, stir together the soy sauce, rice wine and sugar until the sugar is dissolved.
- Put the steak into a shallow dish just large enough to hold it, pour the marinade over it and let the steak marinate, covered, at room temperature, turning it once, for 30 minutes. In a wok or large heavy skillet heat the oil over high heat until it is hot but not smoking and in it stir-fry the mushrooms and garlic for 1 minute. Add the broth and the rice wine and stir-fry the mixture until the mushrooms are softened and the liquid is evaporated. Stir in the soy sauce and keep the mixture warm.
- Prepare the grill for cooking. If using a charcoal grill, open the vents in the bottom of the grill, then light the charcoal. When the charcoal turns grayish white (about 15 minutes after lighting), hold your hand 5 inches above the rack. When you can hold your hand there for just 3 to 4 seconds, the grill is medium-hot. If you are using a gas grill, heat the burners on high, covered, then reduce heat to moderate.
- Grill the steak, the marinade discarded, on a lightly oiled rack set 5 to 6 inches over glowing coals, turning once, until an instant-read thermometer inserted horizontally 2 inches into the meat registers about 120* for medium-rare meat, about 8 minutes per side.
- If you are not able to grill outdoors, steaks can be cooked in a hot, lightly oiled, ridged grill pan over moderately high heat, turning once, for the same time period.
- Transfer meat to a cutting board and let it stand for 5 minutes. Cut the steak across the grain into thin slices, transfer the slices to a platter and serve them topped with the mushrooms and garnished with watercress.
adapted from Gourmet Magazine, June, 1993